Chicken Medallions Recipe

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Chicken Medallions

Kitchen Crew


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1.5 c
fresh mushrooms, sliced
2 Tbsp
shredded carrots
2 Tbsp
sliced green onions
2 Tbsp
finely chopped celery
2.5 tsp
lemon juice
1/4 tsp
dried thyme, crushed
tomato, peeled and chopped
chicken breasts, halved, boneless and skinless
1/2 tsp
instant chicken bouillon
1 Tbsp
1/4 c
skim milk


1For filling, in a medium saucepan cook mushrooms, carrots, onions and celery, in a small amount of boiling water about 5 minutes or until tender. (Keep pan covered.) Drain.
2Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme, and 1/8 teaspoon pepper.
3Stir in tomato.
4Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
5Pound with a meat mallet until 1/8" thick.
6Repeat with all chicken breasts.
7Sprinkle chicken with 1/8 teaspoon salt and dash pepper.
8Spoon 1/4 of the filling onto each chicken piece.
9Fold in the sides; roll up.
10Secure with wooden toothpicks.
11Spray a medium skillet with nonstick coating.
12Brown chicken over medium heat 3-4 minutes, turning occasionally.
13Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water.
14Cover and simmer about 15 minutes or until chicken is no longer pink.
15Remove chicken.
16Combine cornstarch and milk.
17Add to skillet.
18Cook and stir until bubbly; cook 2 minutes more.
19Remove toothpicks.
20Cut chicken into 1/2" slices; arrange on top of sauce.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy